za.mpmn-digital.com
Unusual recipes

Thai Noodles with Chicken and Cauliflower

Thai Noodles with Chicken and Cauliflower


We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.


Sauté your way to a delicious one-pot dinner with this flavorful, veggie-loaded meal.MORE+LESS-

Updated September 20, 2016

7

oz pad Thai rice noodles (from 14-oz package)

3/4

lb boneless skinless chicken thighs, cut into 1/2-inch strips

2

tablespoons Thai red curry paste

2

tablespoons vegetable oil

2

cups coarsely chopped fresh cauliflower florets

1

red bell pepper, cut into thin strips

3

green onions, thinly sliced on the bias

1/4

cup chopped roasted, salted peanuts

1/4

cup cilantro leaves, chopped

2

tablespoons mint leaves, chopped

Hide Images

  • 1

    In large microwavable bowl, place 8 cups water. Microwave uncovered on High 4 to 5 minutes or until boiling. Break noodles into 4-inch pieces, and let soak in hot water until softened, about 8 minutes. Drain; set aside.

  • 2

    In small bowl, stir soy sauce, 3 tablespoons water, fish sauce and cornstarch with fork. Set aside.

  • 3

    In medium bowl, mix chicken thighs and curry paste; stir to thoroughly coat. In 12-inch nonstick skillet, heat 1 tablespoon of the vegetable oil over medium-high heat until hot but not smoking. Add chicken in an even layer. Cook 2 to 3 minutes, without moving, until browned. Turn chicken, and cook 2 to 3 minutes longer or until no longer pink in center. Pour chicken with drippings into small bowl, and cover with foil; wipe out pan. Add remaining tablespoon of oil; place over medium-high heat, then add cauliflower and bell pepper, and cook 4 to 5 minutes, stirring occasionally, until softened.

  • 4

    Add soy mixture, drained noodles and chicken with drippings; stir to combine. Reduce heat to low. Simmer 1 to 2 minutes, stirring constantly, until sauce is thickened. Stir in green onions, peanuts and herbs. Divide mixture among 4 plates. Serve with lime wedges.

Expert Tips

  • Fish sauce adds that yummy umami flavor to this dish. Add some to soups, stir-fries, even scrambled eggs for a little extra earthiness.
  • Boneless skinless chicken thighs are just as easy to handle as breasts, but much more flavorful and tender, even after long cooking.

Nutrition Facts

Serving Size: 1 Serving
Calories
460
Calories from Fat
140
% Daily Value
Total Fat
16g
25%
Saturated Fat
3g
15%
Trans Fat
0g
Cholesterol
80mg
27%
Sodium
1650mg
69%
Potassium
580mg
16%
Total Carbohydrate
53g
18%
Dietary Fiber
5g
21%
Sugars
4g
Protein
26g
Vitamin A
25%
25%
Vitamin C
60%
60%
Calcium
6%
6%
Iron
10%
10%
Exchanges:

3 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 2 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;

Carbohydrate Choice

3 1/2

*Percent Daily Values are based on a 2,000 calorie diet.


Watch the video: Five-Spice Roasted Cauliflower Recipe ดอกกะหลำผดพะโล - Hot Thai Kitchen


Comments:

  1. Kajigar

    Sorry for interrupting you, but in my opinion this topic is already out of date.

  2. Kelven

    Totally agree with her. The idea of ??good support.

  3. Arlan

    It is hard to heal - easy in paradise.

  4. Mezirr

    You are wrong. I can defend my position. Write to me in PM.

  5. Nadeem

    I can hardly believe that.

  6. Boarte

    You may be right.

  7. Princeton

    Well written, if in more detail, of course. Would be much better. But in any case, it is true.



Write a message